Pumpernickel Bread
Bread
Servings: 1 loaf
A hearty, rustic loaf packed with sunflower seeds, flax, and almond flour, with the distinctive flavor of toasted caraway. Delicious sliced and toasted with your favorite toppings.
INGREDIENTS
¼ cup extra-virgin olive oil, plus additional for the loaf pan
3 tablespoons caraway seeds
2 cups raw sunflower seeds, divided, plus extra for the top if desired
1 ½ cups super-fine blanched almond flour
2 tablespoons cacao powder
1 teaspoon sea salt
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
½ cup ground flaxseed
¼ cup whole psyllium husks
1 ½ cups water
DIRECTIONS
Preheat the oven to 350°F. Lightly coat a 4 × 8-inch loaf pan with olive oil.
Place the caraway seeds in a small skillet over medium heat and toast for about 4–5 minutes, just until they become fragrant. Remove from the heat and let cool.
Combine 1 ½ cups sunflower seeds with the toasted caraway seeds in a food processor. Pulse until the seeds have a coarse, flour-like texture, about 45 seconds. Avoid blending too long, as the seeds can begin to turn into seed butter.
Pour the ground seeds into a large bowl. Whisk in the almond flour, cacao powder, and sea salt. Stir in the remaining ½ cup sunflower seeds.
In a separate bowl or large measuring cup, whisk together the water, olive oil, maple syrup, apple cider vinegar, ground flaxseed, and psyllium husks. Let the mixture sit briefly, stirring as needed, until it thickens considerably.
Add the wet ingredients to the dry ingredients and fold together until you have a thick, sticky dough.
Spoon the dough into the prepared loaf pan, pressing it firmly and evenly into the pan and corners. Smooth the surface and, if desired, finish with a sprinkling of sunflower seeds, gently pressing them into the top.
Bake on the center rack for 1 hour. Reduce the oven temperature to 300°F and bake for an additional 15 minutes, or until the loaf feels firm in the center.
Let the bread rest in the pan for approximately 1 hour. Loosen the edges with a knife, carefully remove the loaf, and place it upright on a wire rack. Allow it to cool completely before slicing.
STORAGE
Once completely cool, wrap the loaf in parchment paper and place it in a sealed bag in the refrigerator for up to 1 week.
For longer storage, slice the loaf before freezing. Individual frozen slices can be reheated directly in the toaster whenever you’re ready to enjoy them.
